Individual Sun-Dried Tomato Pizza
Recipe: #12120
February 18, 2014
Categories: Pizza, Cheese, Tomato, Italian, Birthday, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, Gluten-Free, Italian Dinner, more
"This is a mini pizza I really enjoy. This can easily be made gluten free by using your favourite gluten free fajita shell, my favourite is the UDI's brand fajita shells."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (734 g)
- Calories 1687.8
- Total Fat - 119.8 g
- Saturated Fat - 71.8 g
- Cholesterol - 314.3 mg
- Sodium - 4923.6 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 3.3 g
- Sugars - 10.4 g
- Protein - 117.9 g
- Calcium - 3045.8 mg
- Iron - 4.5 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the fajita shell or pita on a baking sheet and spread the pesto over it with the back of a spoon.
Step 2
Place the slices of cheese on top of the pesto and top with remaining ingredients.
Step 3
Cook in a preheated 400 degree oven for 8 minutes and then broil for 2 minutes.
Step 4
Allow to cool for about a minute before slicing.
Step 5
Enjoy!
Tips
No special items needed.
0 Reviews
You'll Also Love
